Fresh rosemary sprigs, pulled into small pieces for garnish
A pinch of sea salt
Instructions
Preheat your oven to 375 degrees Fahrenheit. Generously grease a mini muffin tin with butter or non-stick spray to ensure the pastry does not stick. Lightly flour a clean work surface to prevent the dough from clinging to the counter.
Unroll your crescent dough or puff pastry and pinch any seams together to create a solid sheet. Using a knife or a pizza cutter, slice the dough into 24 equal-sized squares. Gently press each square into the slots of your mini muffin tin, making sure the edges of the dough stick up slightly to create a small cup.
Cut the Brie into 24 small cubes, roughly one inch in size. It is helpful to keep the rind on as it helps the cheese hold its shape, but you can trim the top if you prefer. Place one cube of cheese into each pastry cup.
Top each piece of cheese with a generous teaspoon of cranberry sauce. Sprinkle the chopped pecans evenly over the tops of the bites. This layering ensures that the flavors meld together perfectly while baking in the oven.
Slide the muffin tin into the oven and bake for 12 to 15 minutes, or until the pastry edges are golden brown and the cheese is bubbly. Once removed from the oven, let them cool for a few minutes before garnishing with a small sprig of fresh rosemary and a tiny drizzle of honey for a beautiful Christmas finish.
